Easy, simple, and timeless strawberry shortcakes for any time of year! Cut out the shortbread in heart shapes to honor those you love most during Valentines day as shown below. Buttery vanilla cake layered with sugar coated strawberries and lemon zested homemade whipped cream. A beautiful dessert for any occasion and would look stunning at a brunch or tea party! Have extra strawberries you’re looking to use up? Look no further. Learn how to make Strawberry Shortcakes down below!
How To Make Strawberry Shortcakes:
Step 1: Prepare the Strawberries
Simply combine quartered strawberries and 1/4 cup sugar stir and you will slowly see the sugar dissolve from the strawberry juice and turn into a delicious syrup. Set aside until ready to assemble your cakes and whipped cream.
Step 2: Make the Shortcakes
Start by creaming the shortening and 2/3 cup sugar together until fluffy, add in egg and vanilla and mix until combined. Next, whisk together dry ingredients: flour, baking soda, and salt in a separate bowl and alternate with the buttermilk into the creamed mixture and beat until combined.
Bake at 400 F for about 19-21 minutes or until the center is done! (This is important, check the center. It will cook slower than the edges of the cake so make sure the center isn’t gooey before pulling out of the oven.) Set aside to completely cool.
Step 4: Cut out Shortbread Shapes
Cut the cooled shortbread into heart shapes with a 2-3 inch cookie cutter, depending on the size you want. Then slice each piece of shortbread in half.
Step 5: Make Whipped Cream & Assemble
Beat heavy cream on high until soft peaks are about to form then add in sugar and vanilla. Then beat in zested lemon place in a piping bag if desired. Place strawberries on the bottom piece of shortbread cake top with strawberries and pipe or scoop whipped cream, then add top piece of shortbread and any additional strawberries and whipped cream if desired.
Such a beautiful looking dessert! Stunning and simple for all your occasions or just for fun! Comment below if you make these strawberry shortcakes or if you have any questions! You can also email me at thebigbootybaker@gmail.com Find me on Instagram @thebigbootybaker
Looking for more delicious and stunning desserts? Try my PEANUT BUTTER BANANA PAVLOVAS
Happy Baking! XOXO The Big Booty Baker
Strawberry Shortcakes
Ingredients
Shortcake
- ⅔ cup +¼ cup (190g) granulated sugar
- ¼ cup (50g) shortening
- 1 egg
- 1½ tsp vanilla extract
- 1½ cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup buttermilk
- 1½ cup strawberries quartered
Whipped Cream
- 1 cup (250ml) heavy cream
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp grated lemon zest
Instructions
Shortcake
- Preheat oven to 400°F. Grease a 9X9 baking pan; set aside.
- Combine strawberries and ¼ cup sugar in a medium bowl; stir and set aside.
- In a large mixing bowl with a hand mixer or in a stand mixer fitted with a paddle attachment cream together ⅔ cup sugar and shortening until fluffy, add in egg & vanilla and beat well.
- Whisking flour, baking powder, & salt in a medium bowl. Alternate dry ingredients and buttermilk into the creamed mixture.
- Spread mixture into prepared pan and bake for 19-21 minutes or until the center is done. Let cool completely. Cut out 9 pieces of shortcake with a circle or heart-shaped cookie cutter, slice each cutout in half.
Whipped Cream
- In a large mixing bowl with a hand mixer or in a stand mixer fitted with a whisk attachment, beat heavy cream on high until stiff peaks are about to form.
- Add sugar slowly and then vanilla until stiff peaks form, then whip in lemon zest.
- Layer the bottom piece of cake, then a layer or strawberries and whipped cream and top with the top piece of cake. Top with additional strawberries and whipped cream if desired. Enjoy!